Sure it’s an extra step, but trust usit’s not one you’ll ever skip again.
After all, who will know if you skip it just this one time?
What Is the Maillard Reaction?
Credit:Caitlin Bensel; Food Stylist: Torie Cox
Dotdash Meredith
What Types of Meats Should Be Browned and When?
Stocktons kitchen motto is to brown everything, so take that to heart.
Of course, theres no need to stop at meats, either.
Credit:Dotdash Meredith
Mayo says that root and cruciferous vegetablessuch asbroccoliand cauliflowerall benefit from the taste and texture of browning, too.
“For us, almost every cooking technique has some level of browning, says Stockton.
“Start with a hot pan and add a decent amount of grapeseed oil,” he says.
Credit:Caitlin Bensel; Food Stylist: Torie Cox
“Place your meat in the pan, and turn the heat to a medium-high.
This will allow for a deeper roast that really gets in there, rather than just a quick sear.
Searing and roasting are two different things and slowly roasting it will ensure youre getting the most flavor.”
If you leave any parts not browned, you are leaving flavor behind.”
The less moisture on the outside of the meat when you start your browning, the better."
